Delicious Nametake Made without Mirin and Men-tsuyu



I sometimes cooked mushroom as nametake style, but I had not used enoki mushrooms because they are espensive. The other day, I was given some enoki mushrooms, so I took the opportunity to make them into nametake.
Nametake Made with Mushroom, not Enoki
Nametake in Japanese and made with enoki mushroom. This recipe is a version made with champignon with the sweet and salty soy saucy taste.

Of course, it tastes best when served with white rice, but I also enjoy it in various ways, such as adding it to soba sauce or pouring it over oatmeal.

Delicious Nametake Made without Mirin and Men-tsuyu

Let’s turn enoki mushrooms, which are a luxury item overseas, into the more luxurious nametake. It can be made with or without vinegar.
Prep Time0 mins
Cook Time5 mins
Servings2 people
  • enoki mushrooms 100 g
  • soy sauce 1 Tbsp
  • brown sugar 1/2 Tbsp
  • dashi powder 1/4 tsp
  • vinegar (as you like, *1) 1 tsp
  • Cut the enoki mushrooms into bite-sized pieces and break them up.
  • Put enoki mushrooms, soy sauce, brown sugar, and dashi powder in a pot and heat over medium heat.
  • When the water content decreases, add vinegar if you want and heat for a while.
share your dish!


Copied title and URL